I usually make a two layer cake, and I have a family favourite cake recipe which is fool-proof. I now want to start making one layer (thicker) cakes and i am using catering grade tins. I just finished baking my first one.
Because this cake was thicker, I lowered the temp from 180° C, to 170° C. The cake rose well, but the center was liquid till the very end; it also burned on top and I had to leave the cake in for much longer than I usually do (45 minutes instead of 35).
The length of time I baked it for isn't a problem, the cake rose very well too, but what should I change to stop the cake from burning at the top?